Skirt Steak Chimichangas

Christina Dicken


I absolutely love experimenting in the kitchen... this is something my family loves and I enjoy making them smile! :)

Featured Pinch Tips Video

★★★★★ 1 vote
30 Min
15 Min
Pan Fry


1 1/2 lb
skirt steak
1/3 c
white onion diced
2 large
jalapeno peppers
1/3 c
valentina hot sauce
2 Tbsp
chili powder
1 tsp
kosher salt
1 tsp
onion powder
1 tsp
black pepper
1 Tbsp
2 Tbsp
olive oil
fajita size flour tortillas
1 jar
goya cilantro verde sauce
shredded colby jack cheese
shredded lettuce
green onion
your favorite salsa
sour cream


Step 1 Direction Photo

1I use tenderized skirt streak but you don't have to. Cut meat into thin strips.

Step 2 Direction Photo

2Cut across thin strips to make small cubes

Step 3 Direction Photo

3Put meat in a bowl and add Valentina, onion powder, chili powder, 1/3 C of cilantro verde sauce, salt and black pepper

Step 4 Direction Photo

4Mix up well and set aside

Step 5 Direction Photo

5thinly julienne jalapenos and cut strips in half

Step 6 Direction Photo

6Mix jalapenos and onions together and sautee in olive oil in skillet (I use cast iron) until they start to brown...take out of pan and set aside

Step 7 Direction Photo

7Put meat into same skillet and cook...

Step 8 Direction Photo

8Keep cooking meat until all of the juices reduce

Step 9 Direction Photo

9Remove from skillet and put into a bowl... add 1 C of the shredded cheese, butter (makes it richer) and the onions and jalapenos... mix well

10You can warm tortillas in a damp paper towel for 15-30 seconds in a microwave to make more flexible

Step 11 Direction Photo

11Put 1/3 C of the meat filling in the center of tortilla

Step 12 Direction Photo

12Fold two sides of tortilla in

Step 13 Direction Photo

13Fold bottom of tortilla up

Step 14 Direction Photo

14Roll the tortilla up making sure all is tucked in nicely... set aside chimichanga fold side down to hold

Step 15 Direction Photo

15Heat canola oil in pan about 1/2 inch deep and place chimichanga fold side down... once it browns it will not unfold...

Step 16 Direction Photo

16Flip after about 2 minutes or when browned to brown other side... remember your filling is already cooked so you only need to brown the outside

Step 17 Direction Photo

17Pour the cilantro verde sauce into the iron skillet where you cooked your meat last... stir on low heat

Step 18 Direction Photo

18Pour verde over chimichanga

Step 19 Direction Photo

19Top with shredded cheese

Step 20 Direction Photo

20Top more with shredded lettuce, cilantro, green onion, your favorite salsa and sour cream.

Step 21 Direction Photo

21You can substitute the jalapenos with serrano peppers for a hotter version or use plain green bell peppers for a milder version... add toppings of your choice... more or less...make it "your way" Enjoy!!!

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican